The West

Picture: Iain Gillespie/The West Australian

  • Serves: 4 *

_Pork sauce _

  • 1 litre orange juice *

  • 1 litre ketchup *

  • 2 tins crushed tomatoes *

  • 220ml Worcestershire sauce *

  • 1 tsp garlic powder *

  • 1 tsp onion powder *

  • 1 tsp Spanish smoked paprika *

  • 1 tsp turmeric *

  • 2 tbsp honey *

  • 6 pasilla negro chilli, rehydrated *

  • 2 chipotle peppers *

  • 10 brown onions, peeled, roughly chopped *

  • salt and pepper *

  • _Pulled pork _ *

  • 3kg pork shoulder, skin removed, bone in *

  • _Tortillas _ *

  • 4 cups Maseca flour *

  • 3 cups water *

  • pinch salt *

  •   *

To make sauce: Combine all ingredients and slowly reduce over low heat until it coats a spoon. Blitz.

For the pulled pork: Place pork in a deep braising dish and pour over enough of the pork sauce to cover. Cover tightly with baking paper and alfoil and cook at 82C for 12 hours. Remove and cool. Pull pork into shreds with two forks and set aside.

To make tortillas: Knead until glossy and flour takes up all the water. Form into 40g balls and flatten into tortillas with a tortilla press (or you can quickly roll them out). Cook on a dry pan or a hotplate and cook each side so the tortilla is still pliable and not crispy. Make a salad with cactus strips (optional), pickled jalapenos, finely sliced red onion and radish, finely sliced parsley, and a handful each of roughly chopped coriander and parsley.

Place some of the pulled pork and sauce on each tortilla, with salad on top. For more flavour and texture use a smear of guacamole and/or a smoked chipotle mayonnaise.

The West Australian

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